Today as I glanced at my blog stats, I was surprised to see a sudden spike for today’s views. What, had I sprung to fame overnight?! Haha, no, this blog actually featured in the “Top 5 Random Blogs” in the Foodie Blogroll (which I thought would take years for my rotation to come; I’m so honoured to be a ‘random blog’ :D)!
Anyway, this gave me some incentive to maybe post some more recipes into this.
Most people adore the universal fried rice, but I don’t think many know about this variation. It’s wonderful, especially if you are a ginger fan. The fragrance of ginger has subtle notes lingering, with that warm gingery burn dancing on the tongue, and the sweetness of the rice wine does a great job in mellowing out the ginger’s sharpness. (I looked up other recipes on the internet: lots of prettier pictures, but none had the ‘secret’ rice wine ingredient!) Again, this is not a very attractive dish, but it really does taste good, and a perfect way to get rid of the mounting bowls of leftover rice in the fridge without the excessive chopping required by usual fried rice. If you like very hot food, increase the ginger to as much as you can tolerate, and like all fried rice, add any other ingredient that appeals.
(I took photos this time!)
Ginger Fried Rice
1 big bowl of cold cooked leftover rice (if you like soft rice:microwaved until cool-warm, if you like more crumbly rice: refrigerated, loosened)
1-5 tablespoons grated ginger
2 tablespoons (rounds) Chinese rice wine, 1 tablespoon soy sauce
(optional) 1 egg (beaten with salt and pepper), 1 shallot (minced)
1.Heat a little oil in wok over medium heat.
2.Fry the ginger for 30 seconds then add the Chinese rice wine. Cook for 15 seconds.
3.Switch fire to high heat and add rice, stir-fry evenly.
4.(optional) Remove rice from wok. Add egg and minced shallots and scramble till nearly done. Add rice back in.
5.Pour soy sauce around the rice and stir-fry evenly. Serve with vegetables and meat, like normal rice.
Source: Aunty Kitty (John’s sister)